by fiveandspice
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fiveandspice's Notes:
Expand1 sheet of frozen puff pastry, thawed and rolled out Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
3 medium leeks, washed and thinly sliced (white and light green portions only) Ask a question about this ingredient
2 tablespoons Balsamic vinegar Ask a question about this ingredient
1/2 tablespoon olive oil Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
2 pints mixed heirloom cherry tomatoes Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
2 tablespoons Dijon mustard Ask a question about this ingredient
1 cup Panko bread crumbs Ask a question about this ingredient
2 tablespoons olive oil, divided Ask a question about this ingredient
6 anchovy fillets Ask a question about this ingredient
1 clove garlic, peeled and halved Ask a question about this ingredient
1/4 cup chopped flat leaf parsley Ask a question about this ingredient
1/4 cup chopped fresh basil Ask a question about this ingredient
1/2 tablespoon fresh thyme, chopped Ask a question about this ingredient
Preheat the oven to 425 F.
Ask a question about this stepMelt the butter in a skillet over low heat, and cook the leeks until the are caramelized, about 15 minutes. Sprinkle with a little salt. Set aside.
Ask a question about this stepIn a 9 or 10 inch oven-proof skillet heat the Balsamic vinegar, 1/2 Tbs. olive oil, and sugar over medium until the liquid starts to bubble. Add the tomatoes and cook for about 5 minutes, gently stirring to coat the tomatoes. Remove from the heat. Sprinkle with salt and pepper.
Ask a question about this stepCarefully spread the caramelized leeks over the tomatoes.
Ask a question about this stepCut the rolled out puff pastry dough into a circle slightly larger than the pan with the tomatoes (about a 10 inch circle). Spread the mustard on the dough, then carefully lay the pastry, mustard side down, on top of the tomatoes and leeks, tucking the edges down along the sides of the pan.
Ask a question about this stepMake several 1 inch slits in the pastry to allow steam to escape, then place the pan in the oven and bake until the pastry is golden and puffed, about 30 minutes.
Ask a question about this stepWhile the tart bakes, make the anchovy breadcrumbs. Smash the anchovy fillets with ½ Tbs. of the olive oil. Heat the remaining olive oil in a frying pan over medium, then add the garlic clove, smashed anchovies, and finally the breadcrumbs. Cook, stirring frequently, until the breadcrumbs are golden and toasted, about 5 minutes. Scrape out of the pan into a dish and allow to cool, remove the garlic, then stir in the chopped herbs.
Ask a question about this stepWhen the tart is baked, remove it from the oven and allow it to cool 5-10 minutes. Carefully run a knife around the edge to loosen it. Place a serving plate on top of the skillet, and holding them tightly, invert them so that the skillet is on top and the tart releases onto the serving plate.
Ask a question about this stepSprinkle the breadcrumbs generously over the tart, slice and serve accompanied by a simple green salad. Taking a cue from apple tart tatin, a little crème fraiche on the side is also a nice accompaniment.
Ask a question about this stepGlad to find another fan of the anchovy! Great salty addition to homemade toasted breadcrumbs. Making pasta con sarde tonight and usually top with toasted breadcrumbs...thanks to you, it will be anchovy breadcrumbs instead! Sound fantastic on tomatoes!
The anchovy breadcrumbs are awesome! I add them to all sorts of things, pasta and soups especially.
Sounds delicious! I can imagine those anchovy breadcrumbs coming in handy for quite a variety of uses. ;o)
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
The anchovy is a great secret ingredient!